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Pulled pork finished and turned out great (the little tip was a little overdone though). Went with an east Carolina style pepper sauce for the mop and a basic black pepper and paprika rub. Flavour was really good

About to come off in the next 30mins or so ...

Unexpectedly had this afternoon free so have cleaned the kettle & now trying to get a bit of oak smoke on some tuscan sausage before used in tonight's meal...sort of risotto, mgmt likes it so it a winner for me

Thinking buffalo chicken dip for leftovers, might need a stiff envelope to post them to you.......

Quick straw poll, you have about an hour: Spatchcock Or Rotisserie chicken today

First bavette of the year done on the kettle

Nothing cooking for me, although i am just restoring the fireplate ready for summer (made from carbon steel and the winter was not kind lol).

I think I may have mis-read one of the documents. After re-reading, it would seem that as long as the cold smoked trout is consumed within 10 days and is stored at 3 - 8 degrees it is good to go. This would make sense as to why I have been seeing companies sell it with a 10 day shelf life.

Bought an Onlyfire Full Griddle Insert for my Weber Genesis 335, was originally looking at the Blackstone or especially the new Weber Slate but being tight on space if I was to get one & with no date for it to become available in the Uk and if it was to be £600+ I then decided that a full insert would be a more practical option on what is already a decent Gas BBQ, I own. Originally looked at the either Weber's own Genesis Griddle insert or importing the Stanbroil Stainless Steel version, but after doing the research Stainless Steel needed a little bit to much care and attention for my liking. The Weber version looks good but only the Porcelain Enamelled version is available here, in the states they sell the same Carbon Steel griddle top that is on the Slate for the Genesis and is also Rust resistant. Unfortunately after contacting Weber Uk no plans to sell it in the UK. In the end opted for the Onlyfire enamelled version £170 cheaper than Weber's version and a bit of gamble as no reviews, I paid £99 can be had for less at time of posting with a promotion on. Arrived next day after ordering and it is a really solidly built bit of kit (12.5kg). Needed a good wash when it arrived, but no seasoning needed. It heats up fast and was ready to cook on in just over 10 minutes, initially started with 1st burner on 2/3 thirds power and the other 2 on 1/3 power but was running to hot at 475F so turned all three dials to lowest setting and it settled at 375F and remained at the temp for the whole cook with the lid open. I will be investigating dial settings (using 2 burners only etc) to see if I can get dual zone cooking with it over the coming weeks. For the price initial thoughts are well worth the money and if space is at premium, works well as a full size griddle if you have an exisiting Gas BBQ, cooks food well and cleaning up afterwards is a doddle The negative things are can't use metal spatulas on it, so invested in the Pit Boss Ultimate Plancha Set very solid set of spatulas, scraper and non abrasive griddle cleaning pad. So that is another cost to consider. Would have liked a bigger drainage hole for cleaning up afterwards, but still got all the oil, food scrapings and dirty water after cleaning, down it. They make full griddle inserts for all Weber gas grills Spirit 200, 300 and Genesis 300, 400 series as well as some generic sized ones for other makes of grill Couple of photos if interested (the buttery hash browns were amazing) and looking to do a Fried rice next in the coming few days, will try to post some pics

Looks great @pittmab🍻

Leftover pizza? No chance!!! If its any consolation, I made the best ones yet Saturday night

@AdamG first rotisserie chicken on Napoleon kettle is on, rub based on grillstock bbq from memory, mix of briquettes, coconut & lump, smoke wood is hickory as mgmt & I both have colds & things don't really taste at present, so have gone a bit strong on the smoke

Who's delivering the left overs to me?

Pork shoulder in

@pittmab all looks good, never done pizza as have a Roman who does woodfired pizzas at the local brewery on a Friday night............

Looks great Pittmab, my pulled pork is a definite go tomorrow😁

Bit late to this thread! But obviously took advantage of the weather myself!!! Did some pulled pork, which was incredible and pizzas, pizzas, pizzas, after treating myself to an Arc XL Steaks, burgers and some chicken kebabs over the last couple of weeks too.

I have done a few chicken rotisserie's and balancing is certainly the hardest part. My usual routine is to get the bbq setup and ready to go but I balance the chicken before lighting. I also bank the coals to one side (on the same side as the chicken rotates upwards) so then most of the drippings can land in a driptray. Then I let it do 10 or so spins to make sure its balanced ok and not slipping round the spit bar. I ended up purchasing a couple of counter weights aswell, they dont fully solve the trickyness but they make it more forgiving. Hopefully this may help in future. Main thing is it turned out delicious though😁😜

Served as an accompaniment to asparagus tart

Yeah I managed to get the chilli con carne cooked and some cornbread to go with it....and I managed to dodge the rain😜

Receipe is a bit strong but this is what I do: Clean killer style jar, prep carrots using a mandolin, currently in the round, don't think batons will be as versatile, might do strips like peeling, (no doubt others will advise correct terminologies) pack carrots in jar about half way add a quarter of a supermarket dill packet , repeat until about 3-5 mm from top of jar. In suitable pan "eyeball" 50/50 ish mix of white vinegar & apple cider vinegar to fill the void, pinch of salt, about 100-150gms of sugar, splash of water, heat gently until sugar dissolved, taste test, adjust as you per your taste, pour into jar till carrots covered & just below full, allow to cool, seal put in the fridge, can be tried after an hour or two. @ADAMG let me know what you think